Dal Ghiya with Punjabi Wadiyan Recipe – Lentils with Bottle Gourd & Sundried Lentil Dumplings
Dal Ghiya, a comforting dish steeped in Punjabi tradition, blends the goodness of lentils with the subtle sweetness of bottle gourd. The magic lies in the addition of wadi—sun-dried lentil dumplings that elevate the dish’s taste to a divine level. Widely enjoyed in Punjabi households, this dish brings together the rich flavors of Bengal gram (chana dal), spices, and the distinct flavor of bottle gourd, making it a perfect accompaniment to your meal.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Badi (wadi) | 1 cup |
| Bottle gourd (lauki), cubed | 2 cups |
| Chana dal (Bengal Gram Dal) | 1 cup |
| Onion, finely chopped | 1 |
| Tomatoes, chopped | 3 |
| Ginger, finely chopped | 1/2 inch |
| Green chillies | 2 |
| Cumin seeds (jeera) | 1 teaspoon |
| Coriander seeds (dhania), coarsely pounded | 1/2 teaspoon |
| Asafoetida (hing) | 1 pinch |
| Red chilli powder | 1/2 teaspoon |
| Turmeric powder (haldi) | 1/2 teaspoon |
| Garam masala powder | 1/2 teaspoon |
| Salt | To taste |
| Water | As needed |
| Fresh coriander leaves | For garnish |
Instructions:
-
Prepare the Chana Dal:
Begin by washing and soaking the chana dal for about half an hour to soften it and reduce the cooking time. -
Cook the Wadi:
Heat ghee in a preheated pressure cooker. Once the ghee is hot, add cumin seeds and let them sputter. Quickly add the coarsely pounded coriander seeds, sautéing them for a few seconds until aromatic. Next, break the wadi into small pieces and add it to the hot ghee. Sauté until the wadi turns golden brown, infusing the oil with its flavor. -
Sauté the Vegetables:
Add finely chopped ginger, onions, and green chillies to the pressure cooker. Sauté until the onions turn soft and translucent. Add the chopped tomatoes and cook until they soften and release their juices. -
Spice it Up:
Stir in a pinch of asafoetida (hing), turmeric powder, and red chilli powder. Let the spices cook for a minute, allowing the flavors to meld together. -
Combine the Dal and Ghiya:
Add the soaked chana dal and cubed bottle gourd to the cooker. Stir well to combine the ingredients, ensuring that the spices coat the dal and gourd evenly. -
Add Water and Pressure Cook:
Pour in enough water to cover the ingredients. Close the lid of the pressure cooker and cook for one whistle over medium-high heat. Once the whistle goes off, reduce the heat to low and cook for an additional 15 minutes. Turn off the heat and let the pressure release naturally. -
Finish the Dish:
Once the pressure has released, open the cooker and stir in the garam masala powder. Mix gently to combine the masala with the rest of the dish. -
Garnish and Serve:
Transfer the Dal Ghiya with Punjabi Wadiyan to a serving bowl and garnish with fresh coriander leaves for a burst of color and flavor.
Serving Suggestions:
Serve Dal Ghiya with Punjabi Wadiyan as a hearty and satisfying side dish alongside Butter Naan or Steamed Rice. Complement it with a refreshing Carrot Cucumber Tomato Salad with Lemon and Coriander for a wholesome lunch or dinner experience.
Enjoy your Dal Ghiya with Punjabi Wadiyan
This dish, with its rich flavors and textures, is sure to be a hit at your table. The combination of lentils, bottle gourd, and the delightful wadi dumplings will transport you to the heart of Punjabi cuisine. Whether served with naan or rice, it makes for a truly satisfying meal!
